3 pounds of boned veal from the leg salt 2 ounces of salt pork 2 ounces of cooked ham 1 small truffle 1/2 cup of beef stock or more 1 cup of sour cream 4 egg yolks 3/4 cup of grated Parmesan cheese 1/4 teaspoon of cornstarch 1 tablespoon of melted butter 1 tablespoon of bread crumbs 1 tablespoon of grate Parmesan cheese
Have the butcher tie the veal up neatly. Salt it lightly. Lard with pork, ham and truffle, all cut into thin strips ( a larding needle does this most easily). Put stock into a deep 4 - 5 quart casserole, add meat, and simmer, covered 1 1/4 hours. Beat sour cream, egg yolks, the 3/4 cup of Parmesan and cornstarch in top of double broiler, over hot, not boiling water, until thick. Pour over meat. Sprinkle with melted butter, bread crumbs and cheese. Put in 450ºF. oven 5 - 10 minutes or until slightly crusty. Serves 6
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